JP3889429B2 - Water-in-oil emulsified fat composition for cake - Google Patents

Description

  The present invention relates to a water-in-oil emulsified oil / fat composition for cake, a cake using the same, and a method for producing the same.

  The cake produced using the water-in-oil emulsified fat / oil composition for cakes of the present invention is a food produced mainly from flour, saccharides, eggs, fats and the like. Here, the cake refers to sponge cake, butter sponge, chiffon cake, roll cake, Swiss roll, busse, baumkuchen, pound cake, cheesecake, snack cake, steamed cake, and the like.

The most important texture of such cakes is said to be “soft”, “elastic”, “melted in the mouth” and “moist”. However, there is a problem that if the content of eggs and fats is increased in order to improve the melting of the mouth with softness, the elasticity will be lost, and on the contrary, if the water content is reduced to increase the elasticity, the melting will become worse. In addition, if the specific gravity is lowered to make the texture soft and a cake with a low specific volume is made, the soft feeling will be produced, but generally there will be no moist feeling and problems such as being crisp will occur. In addition, such eggs, cakes with a lot of oils and fats, and cakes with a low specific gravity are generally susceptible to the phenomenon of kettle dropping and burning, which are major problems in cake production. Chiffon cake, which is a typical soft and meltable cake, uses meringue foaming to lighten the dough, and it is a complicated process that separates the egg yolk and egg white separately after foaming separately. Is necessary and is not suitable for continuous mass production. In addition, even chiffon cakes have the problem that the lighter the dough, the more likely the dough will be, and the more likely it will be burnt and dropped, and the more likely it will be.
In order to improve these, it has been proposed to use various starches such as a cake production method (see Patent Document 1) excellent in light texture using processed starch.

  However, if starch is used instead of wheat flour, the starch does not have the gluten contained in the wheat flour, so the batter has no shear resistance, and even if handmade foaming operations can barely make cakes, Problems such as dropping off of a kettle are likely to occur, and a continuous foaming device suitable for mass production has problems such as extremely low foam stability and inability to manufacture at all. The cake using the processed starch produced in this way also has the problem that it is as crisp as the chiffon cake. Formulated with pregelatinized starch to give the cake a moist feeling (see Patent Documents 2 and 3), blended with stabilizers such as thickening polysaccharides to provide stability (see Patent Documents 4 and 5), etc. Proposed.

  However, when gelatinized starch that gelatinizes from room temperature is used directly or as an oil-in-water emulsion in cake dough, it swells rapidly in the cake dough, causing a phenomenon that it is not uniformly dispersed, This causes problems such as lowering the foaming properties of the dough. When gelatinized starch is directly added to dough that does not have shear resistance and foamed with a continuous foaming device, etc., the swollen gelatinized starch disintegrates in the fabric due to the share during the foaming process. It will cause a sticky texture.

  Although aging prevention and texture improvement of baked confectionery and bread are carried out using a water-in-oil emulsion containing only starch swollen with water (see Patent Documents 6 and 7), When the blended emulsion is blended into a cake, the foamability and foam stability are greatly reduced, and a moist feeling is produced, but there is a problem that the cake becomes a solid cake without volume.

  In addition, if the stabilizer is used directly or as an oil-in-water emulsion and added to the cake dough to compensate for the lack of shear resistance, it may not be uniformly dispersed due to sudden water absorption, or the dough may be caused by the sudden thickening action. This causes problems such as lowering the foamability. Although a certain degree of stability is achieved, it is not possible to produce a cake with a light volume or a cake in which the entire amount is replaced with starch.

In this way, cakes using processed starch, cakes such as chiffon cakes that are light in specific gravity are excellent in texture such as soft feeling, elasticity, and melted mouth, but they are crispy and lack of moist feeling, lack of share resistance Serious problems such as difficulty in stable production have not been solved. For example, cakes in which wheat flour is replaced with starch in total have not been produced.
JP-A-7-75479 JP-A-11-155482 JP-A-8-224057 JP-A-1-218538 Japanese Patent Laid-Open No. 5-23097 JP-A-11-155482 JP-A-8-224057

  It is an object of the present invention to provide a water-in-oil emulsified oil / fat composition for cakes that imparts the texture of cakes with light specific gravity cakes and starches and the dough stability required for stable production. It is another object of the present invention to provide a cake containing the water-in-oil emulsified fat composition for cakes and a method for producing a cake using the water-in-oil emulsified fat composition for cakes.

The present invention includes the following components (F), (G), (H) and (I):
(F) 100 parts by weight of flour,
(G) 150-300 parts by weight of egg,
(H) sugars 20 to 250 parts by weight,
(I) Cake-containing water-in-oil emulsified oil / fat composition A cake containing 10 to 50 parts by weight, wherein component (I) comprises the following components (A), (B), (C), (D) And (E):
(A) Edible fats and oils 25-70% by weight,
(B) 25-60% by weight of water and water-soluble components,
(C) 3-20% by weight of swelling-suppressed pregelatinized starch,
(D) Emulsifier 0.5-30% by weight,
(E) Thickening stabilizer 0.5 to 10% by weight
A water-in-oil emulsified oil / fat composition for cakes containing 30 to 100% by weight of component (F), which is starch.
Moreover, this invention provides the manufacturing method of the said cake which manufactures a cake batter using a continuous foaming apparatus.

  In the cake batter using the water-in-oil emulsified fat composition for cakes of the present invention, the components of the emulsified fat composition are dispersed and stabilized in the cake dough, and are produced using a continuous foaming device. It can be made to foam, and there is no raw baking or dropping off during baking, and the produced cake has a large specific volume and light specific gravity. Even when starch is used as flour, it has excellent elasticity, soft feeling, melting in the mouth and moist feeling. Yes.

  The edible oil and fat of component (A) used in the present invention is an edible oil and oil that has been subjected to curing treatment, transesterification treatment, etc. in addition to edible oil and fat such as rapeseed oil, corn oil, soybean oil, palm oil, milk fat, fish oil, lard, etc. A refined processed oil and fat, etc., is preferably a liquid oil having a melting point of 20 ° C. or lower, preferably 10 ° C. or lower, from the viewpoint of melting of the cake, moist feeling and cake volume. Of the liquid oils having a melting point of 20 ° C. or less, rapeseed oil, corn oil, soybean oil, rice oil and the like are particularly preferable.

  In the water-in-oil emulsified fat and oil composition for cakes of the present invention, the component (A) is 25 to 70% by weight (hereinafter simply referred to as%) in that functions such as dispersibility in a cake batter are stably obtained. The content is preferably 30 to 60%.

  Examples of the water and water-soluble component (B) used in the present invention include water-soluble substances such as alkaline agents, salts, saccharides, water-soluble proteins, water-soluble dietary fibers, and pH adjusters in addition to water. Or 2 or more types are used together. These are components that dissolve in water and constitute water droplets that are the internal phase of the water-in-oil emulsified oil composition for cakes of the present invention.

The alkaline agent is called brine and is an alkaline agent for food addition, and includes sodium carbonate, sodium hydrogen carbonate, potassium carbonate, sodium polyphosphate, disodium hydrogen phosphate, trisodium phosphate, tripotassium phosphate and the like. As the alkaline agent, disodium hydrogen phosphate which is particularly excellent in color prevention and pH buffering ability is preferable.
By using an alkaline agent, when the water-in-oil emulsified fat composition for cakes is uniformly dispersed in a cake batter, the pot elongation generated when starch with a low pH (for example, modified starch) is used. This can eliminate the shortage of cake and produce a cake with a full volume and taste. When this alkaline agent is used in the water-in-oil emulsified oil composition for cakes of the present invention, it is preferably contained in an amount of 0.1 to 10%, particularly 1 to 5%.

Examples of the salts include sodium chloride, sodium citrate, calcium phosphate, potassium hydrogen tartrate and the like, and sodium citrate, potassium hydrogen tartrate and the like are preferable.
Examples of the saccharide include sucrose, glucose, maltose, lactose, oligosaccharide, sorbitol and liquid saccharides thereof. Maltose, oligosaccharide and liquid saccharides thereof are preferable from the viewpoint of sweetness.
Examples of the water-soluble protein include soybean protein, milk protein, wheat protein, egg protein, and enzymes or acid degradation products thereof. From the viewpoint of flavor, an enzyme decomposition product of egg yolk protein is preferable.
Examples of the water-soluble dietary fiber include water-soluble cellulose and polydextrose.
Examples of the pH adjuster include sodium hexametaphosphate.

  In the water-in-oil emulsified fat and oil composition for cakes of the present invention, component (B) is contained in an amount of 25 to 60% in terms of dispersibility in a cake batter, foamability and stability of the emulsion. In particular, it is preferably 30 to 55%. Among these, water is preferably 5 to 30%, particularly preferably 10 to 25% in terms of foamability and bacteria resistance.

  The swelling-suppressed pregelatinized starch of component (C) used in the present invention is a starch obtained by subjecting a swelling-suppressed starch produced by wet heat treatment or phosphoric acid crosslinking treatment to a pregelatinized treatment, and tapioca starch, Processed starches such as corn starch, waxy corn starch, rice starch, wheat starch, potato starch. Among these starches, those having an amylose content of 10 to 20%, particularly tapioca starch are preferred.

The swelling-suppressed pregelatinized starch is an amylograph of 20 ° C. to 5 ° C./20° C. measured under a measurement condition of 350 cmg and 75 r / min of an aqueous solution containing 4.6% starch and 23% sucrose (pH 6.5). It is preferable that the Brabender viscosity (BU) until the temperature is raised at min and held at 95 ° C. for 10 minutes is extremely small in viscosity not to be 300 BU and is gelatinized from room temperature.
The swelling degree is 10 to 20 times at 20 to 95 ° C., and the solubility is preferably 10% or less at 20 to 95 ° C. from the viewpoint of melting in the mouth and moist feeling. Here, the swelling degree and the solubility are measured by a method based on the description of the starch science analysis method (Asakura Shoten, pages 148 to 150).

  In the water-in-oil emulsified fat and oil composition for cakes of the present invention, the component (C) is contained in an amount of 0.3 to 20% from the viewpoint of the moist feeling of the cake and the stability of the emulsion. % Is preferred.

  The following food emulsifiers can be widely used as the emulsifier of the component (D) used in the present invention. Component (D) is contained in the oil / fat composition in an amount of 0.5 to 30%, preferably 3 to 15%. Among them, polyglycerin-condensed ricinoleic acid ester (J) is preferable, and in particular, polyglycerin having 2 to 12, preferably 4 to 10 glycerin units and 2 to 10, preferably 3 to 6-mer of ricinoleic acid is ester-bonded. It is a glycerin fatty acid ester and is usually used as a viscosity reducing agent for chocolate, etc., but is also known to have a remarkable water-in-oil emulsifying ability. By using this component (J), a stable water-in-oil emulsified oil composition for cakes of the present invention can be produced even when the edible fat of component (A) is a liquid oil having a melting point of 10 ° C. or less.

  In the water-in-oil emulsified oil / fat composition for cakes of the present invention, the component (J) contains the cake water-in-oil emulsified oil / fat composition gradually and uniformly dispersed in the cake dough. However, the content is preferably 0.5 to 5%, more preferably 1 to 3%, from the viewpoint of exhibiting properties and forming a stable emulsion.

Further, when a saturated fatty acid having 20 or more carbon atoms, preferably 20 to 24 carbon atoms, their sucrose ester or their glycerin ester (component (K)) is used in combination as an auxiliary emulsifier, the cake batter is produced particularly during baking. It is preferable because the foam stability of the foam is remarkably improved, and the effect of preventing burnt and increasing the volume of the cake is obtained. Preferred examples of component (K) include arachidic acid, saturated fatty acid of behenic acid, sucrose esters thereof, and glycerol mono- and diesters thereof.
When the component (J) is directly blended into the cake dough, the foaming property is remarkably lowered. However, the above effect can be obtained by adding it to the water-in-oil emulsified oil composition for cake of the present invention.

  In the water-in-oil emulsified fat / oil composition for cake of the present invention, the component (K) is preferably contained in an amount of 0.1 to 5%, particularly 1 to 3%.

In addition, it is preferable to use a food emulsifier (component (L)) other than the component (J) and the component (K) as the auxiliary emulsifier because the stability and foamability of the emulsion are further improved.
Examples of the component (L) include glycerin ester, sorbitan ester, propylene glycol ester and the like excluding lecithin or polyglycerin condensed ricinoleic acid ester of fatty acid having less than 20 carbon atoms.
Among these, preferable glycerin esters include glycerin monostearic acid ester, glycerin mono- or dioleic acid ester, polyglycerin ester such as polyglycerin oleic acid ester in addition to monoglycerin ester such as glycerin dioleic acid ester, etc. Is sorbitan mono or di, tristearic acid ester or olein ester, propylene glycol ester is propylene glycol monostearic acid ester, propylene glycol monooleic acid ester, propylene glycol monobehenic acid ester, etc., and lecithin is soybean Examples include lecithin and egg yolk lecithin.

  In the water-in-oil emulsified fat / oil composition for cakes of the present invention, the component (L) may be used alone or in combination of two or more, and is preferably contained in an amount of 1 to 20%, particularly 3 to 8%.

  Examples of the thickening stabilizer of component (E) used in the present invention include thickening polysaccharides and thickening proteins such as gelatin, and thickening polysaccharides are preferred. Among the thickening polysaccharides, xanthan gum, gellan gum, locust bean gum, gum arabic and the like are particularly preferable. Xanthan gum is more preferable.

  In the water-in-oil emulsified fat and oil composition for cakes of the present invention, the component (E) may be used alone or in combination of two or more, and the stability of the cake batter and the stability of the emulsion. Although it contains 0.5 to 10% in terms, it is particularly preferably 1 to 5%.

In addition, the water-in-oil emulsified fat composition for cake has water and water-soluble components in the oil phase as liquid particles, and also contains swelling-suppressed pre-gelatinized starch and thickening stabilizer in the oil phase as solid particles. Dispersed, ie, the following components (A), (B), (C), (D) and (E):
(A) edible oil and fat,
(B) Water and water-soluble component (C) Swelling-suppressed pregelatinized starch (D) Emulsifier (E) Water-in-oil emulsified fat composition for cake containing a thickening stabilizer, wherein component (B) is By making the water-in-oil emulsified oil / fat composition for a cake in which the component (C) and the component (E) are present as solid particles independently in the oil phase as liquid particles, the foamability of the cake batter is reduced. Without moistening, improve the moist feeling and foam stability of the cake.

  The average particle size of the liquid particles is 0.5 to 20 μm, preferably 0.5 to 5 μm, as measured by a laser particle size distribution analyzer, and the average particle size of the solid particles is 10 to 200 μm, preferably 20 to 100 μm. is there.

  As a basic production method of the water-in-oil emulsified fat composition for cakes of the present invention, first, the emulsifier (D), preferably polyglycerin condensed ricinoleic acid ester (J), is dissolved in the edible fat (A). Then, (B) is mixed and dispersed while stirring. This is passed through a continuous emulsifier or the like to produce a water-in-oil type primary emulsion having an average particle size of 5 μm or less. Next, the edible oil and fat of (A) is taken in another container and the emulsifier of (D), preferably an emulsifier (L) other than polyglycerin condensed ricinoleic acid ester (J), is dissolved, and (C) swelling suppression α A starch dispersion and a thickening stabilizer (E) are dispersed to prepare a slurry dispersion. An example is a production method in which the primary emulsion and the slurry dispersion are separately cooled to 40 ° C. and then mixed and homogenized.

  In order to prepare a cake using the water-in-oil emulsified oil / fat composition for cake, flour (F), egg (G), sugar (H) and the oil / fat composition (I) are used.

The flour of component (F) used in the cake of the present invention is wheat flour, barley flour, rye flour, corn meal, potato starch, corn starch, tapioca starch, rice starch, corn waxy starch, and modified starch (modified starch). ) And the like. Of the component (F), 30 to 100%, particularly 70 to 100% is preferable in terms of the texture of the cake.
As the starch, (i) corn starch, wheat starch, rice starch, high amylose corn starch, sago starch, potato starch, kuzu starch, amylose content of 22% or more, and these low esterification treatment and low substitution etherification treatment At least one selected from the modified starch, (ii) a tapioca starch having an amylose content of 10% or more and less than 22%, a modified starch obtained by subjecting at least one selected from sweet potato starch to a crosslinking or wet heat treatment, and (iii) an amylose content Three or a combination of three types of modified starch obtained by crosslinking or moist heat-treating at least one selected from waxy starch, glutinous rice starch, glutinous wheat starch, and glutinous sorghum starch of less than 10% (JP 2000-63401 A) Is particularly preferred.

  Examples of the component (G) egg used in the cake of the present invention include whole egg, egg yolk, egg white, and sterilized eggs thereof.

  Examples of the saccharide of component (H) used in the cake of the present invention include sucrose, fructose, sucrose, maltose, lactose, oligosaccharides, and their saccharides, sugar sugars such as corn syrup, and sugar alcohols such as sorbitol. And liquid saccharides thereof. In terms of sweetness, white sucrose, maltose and the like are preferable.

  The cake of the present invention is composed of 150 to 300 parts by weight of the component (G) egg and saccharide of the component (H) with respect to 100 parts by weight of the flour of the component (F) in terms of stability, texture and flavor during the production of the cake. 20 to 250 parts by weight, containing 10 to 50 parts by weight of the water-in-oil emulsified oil / fat composition for cakes of the present invention of component (I), particularly with respect to 100 parts by weight of component (F), component (G) 200 It is preferable to contain -250 weight part, component (H) 50-180 weight part (further 100-150 weight part), and component (I) 15-25 weight part. In particular, a cake containing 150 parts by weight or more of an egg amount for which a cake batter could not be produced using a continuous foaming apparatus, or a high egg amount and low stability but suitable for the texture of the cake It is possible to produce a cake containing starch and a cake having a large volume.

  The cake dough of the present invention comprises a water-in-oil emulsified oil / fat composition for a cake of the present invention (component (I)), flour (component (F)) and eggs (component (G)) as the main ingredients of the cake. , Sugar (component (H)), and other components such as fats and oils, and mixed and stirred.

  During the production of this cake dough, the water-in-oil emulsified oil composition for cakes of the present invention gradually inverts into an oil-in-water emulsion in the cake dough that is an oil-in-water emulsion. . In this process, the water-soluble component, the swelling-suppressed pregelatinized starch, and the stabilizer are very uniformly dispersed in the cake dough. While being uniformly dispersed, the swelling-suppressed pregelatinized starch and the stabilizer first absorb water and water-soluble components in the emulsion. Finally, it is completely dispersed in the oil-in-water emulsion of the cake dough together with the foaming step.

Moreover, since the composition of the present invention exists in the state of a water-in-oil emulsified oil and fat composition, water-soluble components that reduce foaming properties, swelling-suppressed pregelatinized starch, stabilizers and emulsifiers are also included in the cake dough. Formulation is possible without reducing foaming properties. Water-soluble ingredients dispersed in the cake dough, swelling-suppressed pregelatinized starch, and cake dough using low-stability starch, high-content eggs, fats and oils, etc. in order to disperse the active ingredient by such a mechanism Thus, a cake having a very large specific volume and volume can be produced with a continuous foaming apparatus or the like, which has been impossible in the past.
Here, the continuous foaming apparatus is for producing cake batter by continuously foaming cake dough, such as Oaks mixer (manufactured by ET Oakes Corporation), Mond mixer (MONDMIX). -HOLLAND BV) etc. are commercially available.

  In addition to flour, eggs, and sugar, the water-in-oil emulsified oil / fat composition for cakes of the present invention, foaming cake / fat and the like are charged into a slurry mixer to prepare a premix dough. After that, air or nitrogen is continuously mixed in a continuous foaming device such as an Oaks mixer to foam. At this time, during the step of foaming while stirring in the continuous foaming apparatus, the water-in-oil emulsified fat composition for cake of the present invention phase-shifts into the oil-in-water cake batter, and the function is To express. Normally, when such a manufacturing process is performed by replacing wheat flour with starch, it is a cake batter with no gluten and no shear resistance, so foam stability is reduced, defoaming before or during baking is significant, volume It is not possible to make a cake with Further, when the components (C), (E) and (J) are directly charged into the slurry mixer, foaming properties are hindered, and the specific gravity of the cake batter is difficult to decrease. By using the product of the present invention, since the foamability and foam stability are excellent, a cake having a volume can be produced without reducing the specific gravity to 0.3 and without problems such as defoaming.

Example 1
Water-in-oil type emulsified oil / fat compositions for cakes having the compositions shown in Tables 1 and 2 were produced.
(Preparation of emulsified oil composition for cake)
Rapeseed oil (half amount), corn syrup, disodium hydrogen phosphate solution, polyglycerin condensed ricinoleic acid ester (half amount) are melt-mixed at 80 ° C and pre-emulsified, then passed through an emulsifier (Milder, manufactured by Ebara Corporation). Thus, a water-in-oil primary emulsion having an average particle size of 5 μm or less was prepared. The average particle size of this primary emulsion was 1.5 μm (laser type particle size distribution meter: measured by SALD-2100 Shimadzu Corporation, and the dispersion medium was rapeseed oil and dispersed with ultrasonic waves). . In another blending tank, rapeseed oil (half amount), polyglycerin condensed ricinoleic acid ester (half amount), xanthan gum, swelling-suppressed pregelatinized starch and the remaining emulsifiers are melt-mixed at 80 ° C. and a slurry is dispersed. A mixture was made. The average particle size of this slurry mixture was 25 μm. The water-in-oil primary emulsion and the slurry mixture were both cooled to 40 ° C. and mixed, and homogenized with a homomixer to obtain a water-in-oil emulsion oil composition for cake of the present invention. The particle size of the water-in-oil oil / fat composition was a particle size distribution with two peaks at 2.5 μm and 38 μm.

Cake dough composition Table 3 shows the cake dough composition.

Cake production The cake dough composition in Table 3 was mixed using a slurry mixer to prepare a premix dough having a specific gravity of 0.8. Using a continuous foaming apparatus (model 4MB3IA ET Oakes Corporation), the premisque dough was continuously foamed to a specific gravity of 0.4 to prepare a cake batter. A cake was manufactured by pouring 350 g into a baking mold (No. 6 deco table, diameter 18 cm, height 6 cm) and baking in an oven at 180 ° C. for 40 minutes.

Cake evaluation Specific volume: Measured with a laser volume measuring device.
Presence / absence of raw burn and pot dropping: The cake was cut in half and visually evaluated for the presence / absence.
Flavor and texture: The average score of 10 professional panelists who evaluated elasticity, softness, melting in the mouth, and moist feeling based on the following evaluation criteria was used as the evaluation of flavor and texture.
Score Evaluation contents 5 Very good 4 Good 3 Not good 2 Not very good 1 Not good

  Table 4 shows the results. By using the water-in-oil emulsified fat / oil composition for cake of the present invention, a cake having a very large volume with a specific volume exceeding 5 mL / g was obtained. Even when using various cereal classifications such as starch, including wheat flour, cakes were obtained that did not burn or fall off. In addition, the cake had a soft elasticity, an important texture of the cake, a soft feeling, a good melt and a moist feeling.

  On the other hand, in the cake using the comparative water-in-oil emulsified oil / fat composition for cakes, the specific volume is generally 5 mL / g or less, and only a conventional cake volume can be obtained. The texture was generally poor.

Comparative Example 1
Except sucrose fatty acid ester (HLB11), the same raw material as Table 1 was used, and the water-in-oil emulsified fat composition for cakes of the following composition was manufactured.
%
Composition: Rapeseed oil 50
Corn syrup 22
33% disodium hydrogen phosphate 10
Swelling suppression pregelatinized starch 10
Xanthan gum 1.5
Sucrose fatty acid ester (HLB11) 2
Glycerin fatty acid ester 1.5
Propylene glycol monobehenate 1.5
Sucrose behenate 1
Soy lecithin 0.5

This water-in-oil emulsified oil / fat composition for cake had a high viscosity and became a clay-like lump, which was difficult to produce. A cake dough having the composition of cake dough composition 1 shown in Table 3 was produced, and a cake was produced in the same process.
The produced cake was evaluated as having a specific volume of 4.3 mL / g, raw burning and kettle dropping, a cake elasticity of 3, a soft feeling of 2, a mouth melting of 1 and a moist feeling of 2.

Comparative Example 2
The following cake dough composition was produced and a cake was produced in the same process.
Part by weight Cake dough composition: High amylose corn starch (esterification) 30
Tapioca starch (crosslinking and esterification treatment) 20
Waxy corn starch (cross-linking treatment) 20
Wheat starch 30
Whole egg 240
Super white sugar 100
Maltose powder 40
Salt 1
Baking powder 3
Oil for foaming cake (Marish Gold; manufactured by Kao Corporation)
20
Liquid oil for cakes (Marish Super; manufactured by Kao Corporation)
30
Swelling suppression pregelatinized starch 2
Xanthan gum 0.3

  The produced cake had a specific volume of 3.8 mL / g and was not burned, but had a kettle drop. The cake was rated 2 for softness, 2 for softness, 2 for melting in the mouth, and 3 for moistness.

Claims (3)

The following components (F), (G), (H) and (I):
(F) 100 parts by weight of flour,
(G) 150-300 parts by weight of egg,
(H) sugars 20 to 250 parts by weight,
(I) Cake-containing water-in-oil emulsified oil / fat composition A cake containing 10 to 50 parts by weight, wherein component (I) comprises the following components (A), (B), (C), (D) And (E):
(A) Edible fats and oils 25-70% by weight,
(B) 25-60% by weight of water and water-soluble components,
(C) 3-20% by weight of swelling-suppressed pregelatinized starch,
(D) Emulsifier 0.5-30% by weight,
(E) Thickening stabilizer 0.5 to 10% by weight
A water-in-oil emulsified oil / fat composition for cakes containing 30 to 100% by weight of component (F) as starch. The cake according to claim 1, wherein the component (A) is an edible fat having a melting point of 20 ° C or lower. The manufacturing method of the cake of Claim 1 or 2 which manufactures a cake batter using a continuous foaming apparatus.